My farm share has included a bag of Shishito peppers nearly every week since mid-July. I love roasting Shishito peppers, which have a delicate savory flavor like very sweet green peppers with the teensiest kick. This week, however, I needed an appetizer, so I blended roasted Shishito peppers into a dip. Wow, am I glad I did.
One taste of this dip will invite you to hide the bowl so you can eat it all by yourself. I suggest making several batches and serving it with crackers or chips to share the wealth.
Shishito peppers are ridiculously simple to cook. Wash, dry, toss with olive oil and some salt, place on a baking sheet, and roast in a hot oven for 12 minutes. They puff up in the oven, then deflate and get wrinkled as soon as you remove them from the oven. Appearances aside, they always taste great.
Every bag of Shishito peppers I’ve received recently contained one or two red peppers, but most Shishito peppers are green. Because no one likes to eat brown dip, I remove the red peppers before blending the roasted green Shishito peppers with brown mustard, mayonnaise, fresh lemon juice, garlic powder, pink salt and olive oil to make this dip.
How something so simple can taste so good beats me, but try making this dip, and see for yourself. Every farmer’s market should have Shishito peppers at least until the first frost. If you make this dip before Shishito peppers disappear, you’ll be dreaming about it until these sweet, delectable peppers re-appear next summer.
Roasted Shishito Pepper Dip
Blend roasted Shishito peppers with mayonnaise, fresh lemon juice, brown mustard and olive oil for a delectable dip you won't be able to stop eating until it's all gone.
- 12 Shishito peppers
- 3 tablespoons olive oil
- 1/2 teaspoon pink salt, divided
- 1/4 teaspoon garlic powder
- 1/2 teaspoon brown mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise
Preheat oven to 450 degrees F.
Cover a small baking sheet with parchment paper.
Wash the peppers, and put them into a bowl.
Toss the peppers with 1 tablespoon olive oil, 1/4 teaspoon pink salt and 1/4 teaspoon garlic powder
Place the peppers on the parchment covered baking sheet.
Roast in a 450 degree F oven for 12 minutes, until puffy and white-ish on top.
Remove from oven, and allow the peppers to cool.
Remove the stems from the peppers, and place them in the bowl of a food processor.
Add the brown mustard, fresh lemon juice, 1/4 teaspoon pink salt and two tablespoons mayonnaise.
Pulse a few times to blend.
With the motor running, slowly pour 2 tablespoons olive oil through the feed tube.
Process another 30-45 seconds until the dip is smooth.
Serve immediately with crackers, chips or cut up fresh vegetables (broccoli, mushrooms, green peppers, carrots, etc.)
This dip will keep, covered, in the fridge for up to three days.
If refrigerated, allow to warm to room temperature, and stir before serving.
Roast the Shishito peppers in a hot oven on a parchment-covered baking pan. They’ll puff up in the oven and be slightly browned when done.
The peppers will deflate as soon as you remove them from the oven. Eat the red peppers, and save the green ones for the dip. Red peppers will turn the dip an unappetizing muddy brown color.
When they’ve cooled, place the peppers along with all other ingredients, except the olive oil, in the bowl of a food processor. Pulse a few times, then, with the motor running, slowly pour the olive oil through the feed tube.
Process another 30 seconds for a smoother dip.
Serve immediately with chips or crackers.